Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Stir in the shredded Asiago cheese and chopped herbs.

Pour in the buttermilk and stir until just combined; do not overmix.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Roll out the dough to about 1-inch thickness and cut out biscuits using a cookie cutter.

Place the biscuits on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.